Bigus is a dish that has a huge number of variations. One of the popular ones is cooking from sauerkraut.
This ingredient gives an unusual and rich taste, an original flavor. In addition, it is perfectly combined with a variety of ingredients. So, you can cook Bigus every day!
Began from sauerkraut - general principles of preparation
For sausage cabbage, any sauerkraut can be used. If it is peroxidized or stale, it is a great way to determine the product, dilute it with other ingredients, change the taste. If necessary, you can wring out the acidic brine and even rinse the cabbage itself.
Spices such as juniper, cumin, fennel, chili, coriander. Spread the first outer leaves of cabbage, rinse them or mineral, cut into two parts and make thin strips. To their taste, the thickness of the strips can be increased, but fermentation will take longer.
Take a glass or glass jar with high walls and a wide mouth and put the cut cabbage, a handful of spices and a tablespoon of sea salt. With the help of a pistil, beat it all for at least 10 minutes, so that most of the plant juice comes out.
What else is put in bigus:
Meat, poultry;
Different vegetables;
Tomato paste, sauces;
Greens, spices.
For cooking, you need to use dishes in which you can fry: a deep frying pan, saucepan, cauldron. Ingredients are laid in a certain sequence according to the recipe. Usually some of the products are fried, then the dish is cooked until ready. Spices should be added at the very end, remembering the vigorous taste of cabbage.
Mix again and gently squeeze your hands for another 5 minutes, so that another liquid flows out. Prepare it by boiling 2 tablespoons of salt water in 1 liter of water until completely thawed, and then turn off the heat and allow the physiological solution to cool completely.
Then check how much liquid has spilled and brine filled: cabbage strips should be completely immersed in the liquid for at least 2-3 cm under the hair of the cake, so that the process takes place properly, and contact with the air does not go wrong all that.
Let the rest, always with weight and protected from the canvas, at room temperature for 3 to 8 days. Check from time to time, making sure that the sauerkraut is always completely immersed in the liquid, top up the saturated salt solution, if necessary, and remove with a perfectly clean spoon any small forms and foam that can often form on the surface.
Bigus from sauerkraut with ribs
The recipe for a simple biguf from sauerkraut. It is prepared with pork ribs, but you can also take lamb. Too it will be delicious.
Ingredients
400 g of ribs;
600 grams of sauerkraut;
3 onion heads;
1 spoon of pasta;
Oil, spices.
Preparation
1. If the ribs are low in fat, you can pour a little oil in the cauldron. If the fat is high, then just lightly lubricate the container. Warm up, put the chopped ribs and fry on high fire from both sides.
Do not worry: mold and whitish foams do not affect the success of sauerkraut if they are removed by a spoon that is always spotlessly clean. Use clean and dry cutlery and change them every time. The first few days, in addition to monitoring, it's also good to remove every time the weight and very gently move the mason's jar to release air bubbles that can form: lightly shake and never mix!
If you take the right method, the saucers are very difficult, but if you go badly, you will notice that if they become soft and brown during the process, immediately notice the appearance of internal mold and discard them immediately. Of the long fermentations, I have no experience, but, in my opinion, the "taste test" is always the best!
2. As soon as the meat is browned, throw the onion cut with straws, fry for a few minutes.
3. If the cabbage is peroxidized, it can be rinsed. Then pour into the pork, cook on moderate fire for about twenty minutes. Brine should be evaporated, and cabbage should be slightly fried.
4. Tomato paste is bred in 50 ml of water. If it is not very concentrated, then take more. Fill the bigus.
When you eat them, gently chop and season with extra virgin olive oil, without adding vinegar or lemon. Home-made sauces can also be combined with salads, but they can never be cooked so as not to lose their characteristics of "live food" and useful enzymes that they enriched during natural fermentation.
For the preparation of sauerkraut, mature varieties have recently been used, containing a higher percentage of sugar - a kiosk, white licorice, dabensko, marinopolskoe and others. It contains up to 90% of vitamin C contained in fresh cabbage. For the preparation of sauerkraut, twice as many pots are required as compared to the preparation of a cut. In addition, the nutritional value of cabbage stores valuable substances and vitamins in brine. It is used to make delicious desserts and other delicacies throughout the winter.
5. Now you can cover the vessel, reduce the fire. Ши Cши Cши д Cши Cши Cши д C C C C д C C Cши C Cшиши Cши Cши Cши Cши Cши Cши Cши Cши Cши Cши C C
6. At the end, put the laurel. We try to salt, pepper, sprinkle with herbs.
Bigus from sauerkraut with potatoes (without meat)
For the preparation of such a biguf with sauerkraut, meat is not used. It turns out quite a vegetarian or lean dish.
Slices should be dense and weighing more than 1 kg. They are cleaned only from contaminated and cut leaves, since the content of carotene is 30 times higher than in the inner. Snails are firmly placed in a clean box or bucket, pressured from above with a thick wooden mesh or with a clean river stone. Between red beans, you can put the head red beet or red cabbage. Thus, the juice acquires a pleasant pink color. To improve fermentation, it is recommended to add a few pieces of corn to milk maturity.
Cabbage is poured into cold water, and every 10 liters is dissolved 400 g of sea salt. Cши д Cши Cши Cши д Cши д C Cши C C Cшиши C C Cши C C C C C д C Cши Cшиши Cши C C C C C C C C C Then shuffle occurs every other day for two weeks. If the brine decreases during this time, a new one is added which contains 200 g of salt per 10 liters of water. Fermentation begins a few days after the flood and lasts 2-3 weeks. When the cabbage grows well and does not crack anymore, sprinkle a few handful of barley on the surface of the brine, which sprouts in a few days - a biopack is obtained.
Ingredients
5 potatoes;
700 g of cabbage;
1 cup of tomato juice (you can dilute the paste);
2 onion heads;
4 tablespoons oil;
2 cloves of garlic;
1 sweet pepper;
Greenery, condiments.
Preparation
1. Cut the peeled onions in half rings, send them to a frying pan and start to fry.
2. After a couple of minutes, add the potatoes cut with random slices. Fire make a strong, fry with onion until half cooked.
This prevents him from leaving the road. When the cabbage is removed, the bio-cover is gently lifted and then placed in its original position. At the top, the lid or canister is covered with a conventional lid. Another way of crossing is to put 3 g of potassium sorbate into 2 kg of cabbage, and the sorbate is pre-dissolved in 100 ml. water.
The third way - after the juice has acquired a lactic sour taste, add the juice of 4 lemons, pears and 1 tablespoon of mustard seed, tied in a bag of marmalade. If there are no lemons, add 1 g of citric acid to 1 liter of brine, which is dissolved in a small juice of cabbage. Lemons, however, give the best taste. Then the cabbage is crushed at least once a week, before grinding select the resulting white dense coating - the so-called "color" or "wilted". Thus, the juice remains crispy and crispy, and the cabbage is dense, without an unpleasant odor.
3. Add the cabbage. We cook all vegetables for ten minutes.
4. We remove the Bulgarian pepper seeds, cut it into strips, add it to bigus.
5. In tomato juice squeeze garlic, pepper, you can add any seasonings. Pour cabbage and potatoes with cooked sauce.
6. Cover the vessel, bring the dish to the full preparedness. We throw laurels, fresh or dried greens.
Rural winter is nothing without the presence of sour cabbage. In addition to consumption in raw form, with cabbage, many traditional Bulgarian dishes are prepared. Together with sauerkraut, pork and poultry dishes are prepared. Besides dishes of Balkan cuisine, amazing recipes with sauerkraut are also found in German cuisine. Yogurt is indispensable for people on a diet because of their low calorie content, and is also very useful because of the content of vitamins A, B, C, K, and also the wealth of minerals and minerals. Also used sea salt has a lot of positive effects on the body.
Bigus from sauerkraut with sausages
The recipe for bigus with sauerkraut, which is not necessarily cooked with sausages. You can take sausages, hunting sausages, shpikachki and other similar products.
Ingredients
700 g of cabbage;
A pair of onion heads;
250 g sausages;
2 spoons of tomato paste;
4 tablespoons oil;
The brine that comes with it, a very good friend after a hard night - they are a natural and very effective remedy against a hangover. But the pickle has little healing properties compared to the cabbage itself. It is suitable for inflammation of the stomach and intestines, has immunostimulating properties, prevents cancer.
The only drawback is its high salinity, so people who are prone or suffering from kidney disease or high blood pressure should consume it moderately. Let's offer you a way to prepare it. First of all, you will need a large bucket or even a canister. The amount of raspberries should be the same as the pot, and the food should be of medium size. You will also need a small hose to "shuffle" cabbage so that it's easier to find a cannon box.
1 sweet pepper;
Garlic, greens, seasonings.
Preparation
1. Heat the oil in a frying pan, add bulbs, cut into half rings or simply straws, fry for a couple of minutes.
2. Add the cabbage. Cook with onion on moderate heat for fifteen minutes. Sour cabbage should be drier, roasted.
3. Cut sausages or other similar products into circles. The thickness is half a centimeter.
The way to make sauerkraut is relatively simple. First, you must put one end of the hose at the bottom of the container. Snails should be cleaned of the cob and green leaves. The next thing you need to do is organize the hazelnuts tightly and keep them together. Now you need to spill the cabbage with brine. The preparation of the brine is also simple, it is necessary to mix about 40 g of sea salt per liter of water. Make as much brine as necessary to completely pour out the flesh. The pot is placed in a warm, but not very warm or cold, because the fermentation will not go properly.
4. Cut the Bulgarian pepper, do not do large pieces.
5. Tomato to dissolve half a glass of water, add garlic, spices, mix thoroughly.
6. We fall asleep on top of cabbage sausages, peppers, water all with tomato dressing. If you need to get a dish liquefied, you can add more water.
7. We close. Tomim Bigus is on a small fire for about half an hour.
After 1 week, you must purge the cabbage and seep through the hose until the cabbage becomes acidic. After about 25 days, the kiwi will be ready. If you want the cabbage to acquire a more interesting color, you can add red beets or red cabbage. If it is difficult to arrange the cabbage tightly and it begins to float above the water, it can be squeezed with a grate, stone or other heavy stuff.
- To get the best results, you can squeeze the cabbage to X, where the cob was.
- For better and faster fermentation, you can add a corn cob.
- Also, for flavor, you can first add an apple, quince, lemon, onion.
8. In the end, sprinkle with herbs, throw laurels and turn off. It is better to give the bigus to brew, it will be tastier.
Bigus from sauerkraut with pork and prunes
One of the most delicious recipes of bigus. In addition to sauerkraut prunes are needed. It is not necessary to soak it in advance, even if the dried fruits are very hard.
Ingredients
Throughout the centuries, he has shaped Poland's position on historical missions and numerous national minorities, whose mosaics have changed dramatically throughout history. The cuisine was especially influenced by the cuisine, German and Maastrichtian, Lithuanian and Russian with their aspirations and blossoms, and also Jews, some of the polls took some sweets. However, these impacts did not affect the same land areas with the same moon.
As always in the world, they have their own typical dishes from different regions of Poland. Something common - despite the vast expanse of this land - but it will find it. This is necessary for raw materials, such as red beans, potatoes, cabbage, mushrooms or milk. There are also many fish, - says Roman Paulus. In addition to the swamp, they can catch Polls in more than ten thousand lakes.
400 g of pork pulp;
100 g of onion;
700 g of cabbage;
100 g of prunes;
A little oil;
Laurel, greenery;
2 cloves of garlic;
3 tomatoes.
Preparation
1. Wash the flesh of pork, cut into pieces of 20-30 grams. Put in a skillet or in a cauldron with warm oil. Fry for a few minutes on each side.
2. Add the onion. You can take more or less, cut into strips of medium thickness. Fry for a couple of minutes.
The poverty of the Polish village and the cold cold winter forced the main course of Polish cuisine: thick soup. The ultimate classics is borsch, polish, like our cricket or croup. "But mostly in Poland, but in Poland you can also find easy cold, even fruitful soups," continues the chef.
The main dish is bigos - a mixture of cabbage, meat, onions, spoons and many other ingredients. In some recipes, you can find a twig, red wine or a dried twig. But cabbage in it should always be double: sour and fresh. In addition to the two kinds of cabbage, bigos usually use double meat, such as a nigga and a piglet. Bigos gathered formants and hunters to keep them warm and give them energy on their trips or winter productions. Do not be discouraged by lock stellar cheeses, the taste is excellent, and best of all - and goulash - heats up, the second day, but still three days.
3. We add the squeezed cabbage, fry together on moderate fire before the appearance of the expressed aroma.
4. Rinse prunes. If it is large, you can cut into halves or quarters.
5. Last time we stir cabbage, we spread prunes.
6. Rub the tomatoes. Can be crushed with a combine. We pour the dish on top.
7. Cover, simmer on a small fire for about 45 minutes.
Polls, like us, love the lines. As a prefix, they not only add mashed potatoes, but are often a decent cabbage. "Sometimes the Poles are also preparing for an armistice," continues Roman Paulus. And also extensive wooded territories. By the way, if the collection of mushrooms is considered a national sport, Polls in it can compete with us.
Such raw cabbage should be crushed, and then sprinkled with salt and cumin. Add the onion, mix, leave for two hours to soften, then squeeze the juice out of it. Stewed cabbage should not splash - I like it when the bigos are sour and real. Good sauerkraut, you learn not only the smell, but also the color. If it is white or light, then you are sure that more salt is added to it, for example vinegar. This sauerkraut is yellowish and smells, so you will not go wrong.
8. Then you can stir the bigus, season with spices, add laurel, garlic.
Bigus with sauerkraut and rice
A popular variant of bigus with sauerkraut, for which it is better to use large rice. Meat for dish use any. Recipe without tomato, but if necessary, you can add a spoonful of paste when pouring the dish.
Ingredients
0.4 kg of any meat;
A glass of rice;
300 g of sauerkraut;
1 large onion (or 2 small ones);
1 carrot;
Garlic, laurel;
Vegetable oil and cream.
Preparation
1. Pour a little oil, literally 1.5 tablespoons in a cauldron or in a saucepan. We send the vessel to heat up.
2. We cut meat pieces not more than 2 cm. Fry in butter until half-ready.
3. Shink the carrot with straws, cut the onions. Transfer to the meat and fry until half cooked.
4. Add the cabbage, continue to fry. After evaporating the brine, throw a tablespoon of butter.
5. Rice to sort, rinse well to clear water, as for pilaf. We fall asleep to the vegetables.
6. At this time the kettle should boil. In a separate vessel, pour 2 cups of water, salt and pepper, add any seasonings, stir and dispatch next to the rice. If you want to add tomato paste, then throw into the water.
7. From above put a laurel leaf. We stick several whole, but cleaned cloves of garlic.
8. Cover, cook as well as pilaf. That is, on minimal fire. After about fifteen minutes, the plate can be turned off, but without opening the lid leave the dish for half an hour in the cauldron.
Bigus from sauerkraut with chicken
If the chicken is domestic or farm, the bird will need to be put out a little under the lid, just roasting may not be enough.
Ingredients
500 g of chicken;
700 grams of sauerkraut;
2 onions;
4 tomatoes;
1 carrot;
2 cloves of garlic;
1 Bulgarian pepper;
Preparation
1. Preheat a few spoons of butter in the cauldron. Add the onion, cut into half rings, and fry for a couple of minutes.
2. Add chopped chicken. Pieces can not be made small, as it will. Fry with onions until fifteen minutes.
3. We clean carrots, cut straws, you can use a grater. Add to the chicken. Fry for a few more minutes.
4. Add the sauerkraut. Cook together with chicken and vegetables without a lid until the whole brine evaporates.
5. Enter the chopped Bulgarian pepper. Immediately pour shredded (you can just grate) red tomatoes.
6. Cover, bring to the full. We fill the bigus with grated garlic, laurel, greens.
Low-calorie bigulos from sauerkraut in a multivariate
The recipe for easy cooking, low-calorie bigus, which is also prepared in a multivariate, requires minimal participation.
Ingredients
0.5 kg of chicken breast;
300 g of sauerkraut;
300 g of fresh cabbage;
For 100 g of carrots, onions;
3 tomatoes;
2 tablespoons of olive oil;
Preparation
1. Pour olive oil into the multivark, put the baking program, add onions and carrots. Sliced the way you like. Fry until ruddy.
2. Cut washed chicken fillets in large pieces op 40-50 grams. You do not need to melt, otherwise the meat will be dry.
3. We cut pepper, fresh cabbage straws. Tomatoes are just morsels.
4. We spread the chicken over the vegetables, then sauerkraut, fresh vegetables on top and cover it all with tomatoes. Fresh vegetables are slightly attached. We pour 0,5 cups of boiling water.
5. We close the multivark, we put the quenching program, we prepare the bigus for 45 minutes.
If sauerkraut is small, you can add a fresh vegetable, the proportion does not matter.
To prepare the bigus, you can use not only fresh meat and poultry, but also smoked meat. They are much more delicious with them.
You can often find interesting bigus recipes with beans. Usually it is kidney beans. If there is no time to boil it or just laziness, you can take canned food. But in this case, add the beans at the end of cooking.
If the laurel will lie for a long time in bigus, the dish will have an unpleasant taste. The same if the leaf is boiled together with other ingredients.
To fill the dish you can use not only tomato, but also sour cream or a mixture of them. The taste turns out to be more gentle.
The most popular food is sauerkraut, an excellent snack. It's from sauerkraut that you get very tasty and simple dishes. One of them is bigus or bigos, an international dish.
Ukrainians - it's bigus, Lithuanians and Poles - bigos, Belarusians - bіgas, as you see, is really a traditional dish in Slavic and Baltic cuisines. The bigus is prepared, as a rule, from fresh or sauerkraut (sometimes combine both kinds), with pork and with various additions - prunes, carrots, onions, dried mushrooms, etc.
To prepare the bigush from sauerkraut, take the food in the list. Vegetables need to be cleaned, washed.
In a minimal amount of vegetable oil, fry up the ruddy crust washed, dried and chopped pork ribs.
Add the chopped onion to the ribs, lightly fry.
Add the grated carrot.
When carrots become soft, add cabbage.
Stir and cook on low heat for 20 minutes.
Prunes wash, peeled, cut, add to bigus and cook for another 20 minutes. If necessary, pour in water so that cabbage does not burn to a frying pan, so it will be quenched more quickly. It is possible at this stage to add a bay leaf for flavor and taste.
Then the bigus needs to taste, I add a little sugar for the taste, and add salt - decide for yourself. You need to pepper. Finished bigus to cover and let stand for 15 minutes, so that all tastes are mixed.
Bigus from sauerkraut is ready. Now you can freeze it before serving, or serve immediately. To tell the truth, I like to serve bigus with heat and heat, I do not feel that charm and "delicate" taste after its freezing. But it's a matter of taste, and it's up to you.
